Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Optional: Sear the beef in a pan with olive oil over high heat until a mahogany crust forms.
  3. Layer the diced onions and minced garlic at the bottom of the slow cooker, then place the beef on top.
  4. Whisk together beef broth, Worcestershire sauce, tomato paste, and thyme in a small bowl, then pour the mixture over the meat.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours) until beef is fork-tender.
  6. Whisk cornstarch and cold water together to create a slurry.
  7. Stir the slurry into the slow cooker and switch to High for 15-30 minutes until the sauce thickens into a glossy glaze.